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Wednesday, December 9, 2009

Potatoes-2no.Carrot -2no.Peas -100gmsFinely chopped onions-1no.Ginger-Green chillies paste-1tspGaram masala-1tspMaida-1tbspSalt to tasteTurmeric a pinchOil for fryingbread CrustPreparation:1.Boil potatoes and remove the outter skin and smash it and keep aside2.Then grated the outter skin of carrot and cut into small pieces and boil along with peas.Then smash both of them.3.Mix all the boiled vegetables together and keep aside.4.Heat a pan with oil add chopped onions and fry them till they turn into golden colour,add ginger-greenchillies paste and fry for few mints.Then add smashed vegetables,garam masala,salt and turmeric and fry for few mints and allow it to cool.5.Once it cool downs make them into your desire shape and keep aside.6.In a bowl add maida,salt and required water to make a semi liquid batter.7.Dip the balls in maida and roll in bread crust and fry in oil till it turn golden colour or you can shallow fry it,but i fried in oil.8.serve hot n spicy vegetable cutlet with sauce.

1.Wash n chop chikudukaya into small-small pieces.2.Boil kaya in 1glass of water by adding little salt.3.Once the water is completly absorbed switch off the flame and allow it to cool.4.Heat a pan with oil add seasoning ingredients once they pop add chopped onions ,crushed garlic and curry leaves.Let them fry for few mints.5.Then add chikudukaya along with turmeric,chilli and coriander pwd and mix them well.6.Add groundnut pwd and add salt by cheking it again why means we have already added some salt while boiling.7.close it with lid for 5mints.Mix well8.Finally serve into a serving bowl and enjoy with rice/chapati.

Monday, October 5, 2009

Prawns-500gmsChopped Onions-2nosChopped Tomatos-2nosChilli Powder-11/2tspCoriander Powder -11/2tspSalt to tasteOil as RequiredTurmeric a pinchCoriander leavesPreparation:1.First clean prawns and keep aside2.Heat a pan with oil,add chopped onions and fry them till they change the colour.Then add chopped tomatos and cook till it becomes soft.3.Then add prawns,turmeric and cook till water comes out from it.4.Add chilli,coriander and salt.Cook tillwater evaparots and add required water and cook for 5mints.5.Finally garinsh with coriander leaves and serve with chapatis/rice.

1.wash n clean okra with dry cloth and cut into small pieces and keep aside.2.Chop onions,tomatoes and green chillies 2. Heat the oil in pan and add the okra pieces and fry till okra changes to dark green clour.3. Remove fried okra and Keep it aside.4. Heat 3 spoons of oil in a pan.Add the cinnamon, and cloves for a minute. Now add onions, green chilli pieces and fry them until onions turn light brown.5. Add the ginger-garlic paste and fry for one minute. 6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.7. Add fried okra and mix slowly.And add required water and cook for 5mints and then serve okra curry hot hot with chapati or rice.

Preparation:1. Boil eggs, remove the shell of boiled eggs and keep it aside. 2. Heat oil in the Kadhi or pan and add onions, green chilies, ginger and garlic paste. Fry onions till it turns yellowish brown. 3. Add tomatoes and fry it properly. 4. Slit the boiled eggs and put them in the pan. 5. Add red chilly powder, turmeric powder, coriander, and cumin seeds powder and salt on the eggs. 6. Add 1 cup of water and bring to boil and reduce the flame. 6. Cover the pan and let it cook for 15 minutes. 7. Remove the cover of the pan and garnish it with coriander leaves

Preparation:1.Clean and cut chicken into small pieces.2.Grind half onions,gingergarlic paste,corianderleaves into paste.3.Take a pan add oil,all spices,remaining onions,turmeric fry them for few mints.4.Then add cleaned chicken into that add salt and fry them on high flame for5mints then simmer untill water goes.5.Then add grinded paste,chilli pwd,coriander pwd fry for another 5mints,then add chopped tomato and fry them again till raw smell goes.Then add required water and grinded coconut water to that and allow to cook till the gravy becomes thick.6.finelly add coriander leaves7.Serve hot with rice or chappathi.

Preparation Method:1.Clean and soak rice for 10-15mnts2.Clean and Chop chicken to required size.Mixcurd,chillipwd,coriander,turmeric,mint and coriander leaves to the chicken.Let it marinate for 10-15mnts.3.Mean while chop onions,chillies.Heat oil and butter,add all the whole spices.Then saute in onions till they are brown in colour,add gingergarlic paste.Fry well.4.Then add the chicken marinade.Cook on high flame for 5mins and simmer till the oil comes out.5.Add the rice,salt,3cups of water and pressure cook for 2 whistle.6.Serve with Raita.

Tuesday, January 27, 2009

INGREDIENTS:Palak leaves-1bunchChilli Pwd-1/2tspAtta-2cupJeera-1/2tspGhee-2tspSalt to TasteOilPREPARATION:1.Clean and chop palak leaves.2.Heat a pan with 1tsp of oil,add jeera,chopped palak leaves and fry them.3.Add chilli Pwd and salt and again fry till palak frys.And allow it to cool.4.Then mix palak,Atta,ghee,salt,required water to make a soft dough.5.Take the dough into small balls ,press them like chapatis.6.Serve hot with chutney.

Cook rice till each grain is separate.Spread over a broad plate and allow it to cool.Cut onions into fine pieces.Blanch tomatoes in hot water for few mints.Remove skin and grind into pulp.Strain and remove the seeds.Cut green chillies into long pieces.

Heat ghee and oil in a frying pan.Add seasonings,cut chillies and onion.Fry till transparent and add boiled peas with tomato pulp.Cook stirring constantly in medium flame till moisture evaporates from tomato pulp.Add salt,sugar and garam masala powder.Mix cooled rice to this and fry in high flame for few mints till rice becomes hot.Garnish with cut coriander leaves and curry leaves.

Variation:Cut tomatoes also into fine pieces instead of making juice and do the same recipe.Add grated fresh coconut at the end.Use few green chillies and half a teaspoon of chilli pwd.

Tuesday, January 6, 2009

INGREDIENTS:Chicken-5oogmsChopped onions-2no.Chopped Tomato-1no.Gingergarlic paste-1tspCloves-2no.Cinnamon-1inchCardamom-2no.Redchilli pwd-11/2tspCoriander pwd-11/2tspcoconut-2tbspCashewnuts-10no.coriander leaves a fewTurmeric-1/2tspSalt to tasteOil-2tbspPREPARATION:1.First clean and cut chicken into small pieces and keep aside.Mean while grind fresh coconut and cashewnuts into paste and keep aside.2.Heat a pan with oil,add spices and chopped onions,fry them till they change colour.Add gingergarlic paste and fry for few mints till raw smells goes out.Then add chopped tomatos and fry again till they become soft.3.Add chilli,coriander and turmeric pwd and required salt and mix well.Then add chicken pieces and stir on high flame for fewmints or till oil comes out.4.Then add required water and allow it to cook,once the chicken is done.Add grounded paste and mix well and again cook for 3mints.Finally garinsh with coriander leaves and enjoy..

Drain water from rice and fry with the drained flowerettes for few mints.Add 2cups of boiling water with salt and turmeric pwd.When it starts boiling again add beaten curds,coriander-cumin pwd and curry powder.Cover the vessel with tight lid and reduce flame.cook for 15 to 20 mints.(OR) pressure cook for 1 whistle.Before removing from fire,add ghee.Garnish with fresh grated coconut and cut coriander leaves.Serve along with cut lemon pieces.

Saturday, January 3, 2009

INGREDIENTS:Rice-1cupMoongadal-1/2cupGhee-2tbspBlack Pepper-11/2tspCumin seeds-1tspSalt to tasteWater-5cupsBroken cashewnuts-1tbspfinely cut ginger-1tbspCurry leaves a fewAsafoetida-a pinchPREPARATION:1.Wash rice and dal together and pour 5cups of water.2.Pressure cook for 10mints.After removing the lid,add salt,curryleaves,ginger with half cup of milk.3.Fry cashewnuts,pepper and cumin seeds in ghee.Pour over pongal,mix well and serve steaming hot with ghee on top.

Note:Reduce the volume of water if you are cooking directly in pressure cooker.Reduce flame after keeping the weight.Do not soak rice.

Friday, January 2, 2009

Preparation:1.clean and soak raw,boiled rice,fenugreek seeds,urad dal for 8-9 hours.2.Mix coconut water with sugar for 8 hours.3.Grind soked rices smoothely and add salt,mixer of coconut and sugar,leave them to raise overnight.4.To that batter add baking soda in the morning and pour AAPPAM.5.Serve hot with chicken curry.